Ingredients

Adjust Servings:

	6 skinless chicken thighs, each cut in half
	salt and pepper
	10g unsalted butter
	1/2 tbsp groundnut oil
	2 medium onions, roughly chopped
	3 cloves of garlic, crushed
	6 medium tomatoes, chopped
	1 ½ tbsp curry paste (any common curry paste will do fine)
	1 tsp ground ginger
	250 ml chicken stock
	1 tsp soft light brown sugar
	160ml tin coconut cream
	1 just ripe mango, peeled and sliced
	3 tbsp double cream
	juice of 1/2 lemon or 2 limes
	2 tbsp roughly chopped coriander

Nutritional information

3053 kcal

calories

69.75 g

carbohydrates

204.66 g

protein

216.66 g

fat

1187 mg

sodium

1175 mg

cholesterol

Spicy Indian Chicken and Mango Curry recipe

Name: Spicy Indian Chicken and Mango Curry recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 6 skinless chicken thighs, each cut in half; salt and pepper; 10g unsalted butter; 1/2 tbsp groundnut oil; 2 medium onions, roughly chopped; 3 cloves of garlic, crushed; 6 medium tomatoes, chopped; 1 ½ tbsp curry paste (any common curry paste will do fine); 1 tsp ground ginger; 250 ml chicken stock; 1 tsp soft light brown sugar; 160ml tin coconut cream; 1 just ripe mango, peeled and sliced; 3 tbsp double cream; juice of 1/2 lemon or 2 limes; 2 tbsp roughly chopped coriander

45 mins
Serves 6
Easy

Ingredients

6 skinless chicken thighs, each cut in half
salt and pepper
10g unsalted butter
1/2 tbsp groundnut oil
2 medium onions, roughly chopped
3 cloves of garlic, crushed
6 medium tomatoes, chopped
1 ½ tbsp curry paste (any common curry paste will do fine)
1 tsp ground ginger
250 ml chicken stock
1 tsp soft light brown sugar
160ml tin coconut cream
1 just ripe mango, peeled and sliced
3 tbsp double cream
juice of 1/2 lemon or 2 limes
2 tbsp roughly chopped coriander

How to make Spicy Indian Chicken and Mango Curry recipe

Heat the butter and oil in a saucepan, and add the chicken to the sizzling oil.
Cook until the chicken isgolden brown on both sides, seasoning it with salt and pepper while frying.
Transfer the chicken to a plate. To the oil in the pan, add the onions and garlic andcook over medium heat until soft. It takes about 7 minutes.
Add the tomatoes and cook for another 3 minutes, stirring the stew from time to time.
Add the curry paste and ginger.
Slow cook again for another 2 minutes, or at least until the spices have had sufficient time torelease their delectable aroma.
Add the stock, bring to slow boil and keep cooking till thickened.
Turn the heat down, add the coconut cream andthe chicken again and cook for 15 minutes.
Add the mangoand cook for 4 or 5 minutes.
Add the cream and add the lemon or lime juice.
Simmer for about a minute to let the juice sink in.
Garnish with coriander and serve with freshly cooked rice.

Trivia

The Paisley design, renowned all over India was developed based on the shape of a mango. Did you know mangoes belong to the cashew family?